All Good Things Issue 3
Blog Turns 16 + Smoked Orange G & T + Chilli Crab Linguini
ISSUE 3 / MARCH 19, 2021
Hello, From Sydney ...
This week my blog turned 16 .. quietly, as usual. I can't believe I have been blogging for 16 years! Back in the day, I used to bake a cake and celebrate my blogiversary with a fun blog post. Now, just like growing older, another year of blogging feels like just a number and not a milestone. But I am grateful for it .. to have this space as an extension of my identity and creativity, one that I get to share with you all. I am sharing a quick snap of one of my cooking and photography workshops I did 6 years ago when I blog turned 10. Oh what fun times!
I am enjoying the garden with its million spiderwebs and the deluge of rain that makes these webs look like glittering gossamer studded with diamond-like drops. And the roses .. oh the roses! And I am making Paneer with all the extra milk I have in the fridge. I've got a really nice newsletter filled with All Good Things for you today .. so buckle up! And Happy Friday!
Sneh
x
Earlier today I posted my Chilli Crab Linguini recipe. This dish was the epitome of our summer this past few months and is in regular rotation in my kitchen because it only takes 15 minutes for this plate of deliciousness to materialize!
I have lots of other exciting recipes I have bookmarked from blogs, cooking columns and journals that I am sharing today. So read on ..
CHILLI CRAB LINGUINI
A non-saucy light seafood pasta brimming with lemony fresh flavours and a subtle hint of chilli is all you need on a Friday evening as you casually slip into the weekend, a chilled glass of white in hand (which goes really well with this dish). My delicious Chilli Crab Linguini takes only 15 minutes to cook from fresh crab meat and is just the most divine explosion of flavours.
*****
Heidi Swanson was the first blogger I ever followed on the internet and her blog has always been a source of inspiration to me. She somehow has a knack of making obscure kitchen contraptions highly covetable (I cannot tell you how many I have hunted and sourced and enjoyed cooking with, in my kitchen over the years) - like this Cavatelli Maker. How old-school and fun does it look? This recipe for Homemade Cavatelli with Cauliflower & Turmeric is on my cooking list this week!
Speaking of cauliflower and turmeric how DIVINE does Nik Sharma's Roasted Cauliflower In Turmeric Kefir Sound?
Definitely want to dive into this bowl of Tonkatsu Style Veg Ramen
Vegan Sweet Potato Muffins With Pecan Streusel? Yum! Adding to my meal prep this week.
David's Apple Crunch Tart looks mighty fine!
Homemade chilli oil / Image Courtesy - Woks Of Life
If I can get my hands on fermented black beans and lots of red chilli flakes (we have an amazing Asian super grocer close to home), this Homemade Chilli Oil With Black Beans from Woks Of Life is on my Sunday Project list. I love the idea of infusing the oil with aromatics first and am a HUGE Asian food fiend and chilli oils like this one make me shake with excitement!
My reading stack this weekend looks amazing and I cant wait to get stuck into these and share my findings with you soon. I also have some more exciting new cookbooks on the way. I'd love to know what your current favourite cookbooks are?
(From Top To Bottom)
Torta Della Nonna - Emiko Davis
Frugal Mediterranean Cooking - Melanie Lionello
Slow Victories - Katrina Meynink
How Wild Things Are - Analiese Gregory
One Pot Pan Planet - Anna Jones
Evergreen - Mikkel Karstad
Kitchen Reno in Italy / Image Courtesy - Emiko Davies
I loved reading about cookbook author and fellow blogger Emiko Davis' real-life renovation of a 221-year-old kitchen in the heart of Italy.
I need this in my life! Every single tip is gold! Because I cook several times a day for work, my hands and kitchen and living areas (thank you open plan!) smell of garlic and onion and spices .. all delicious but you want a home that doesn't smell of food all the time! - 11 Tips For A Better Smelling Home !
And with that, I sign off and wish you a good one! Until Next Week :)
SMOKED ORANGE G & T
The next time you make yourself a Gin & Tonic, grab a fresh juicy orange and cut a couple of wedges. Heat a grill pan on high and place the orange wedges flesh side down on the hot pan. Let the heat sear and char the orange slices for about 3-5 minutes until smoky. Remove the slices on a plate.
Next, fill half a balloon tumbler or stemmed gin glass with ice (a trick I learned from a bartender on a trip to Singapore). Add the following over the ice and stir well using a tall thin cocktail stirrer. Drop the charred orange slice in your G&T. Enjoy!
60ml (2oz) gin (preferably citrus based)
90ml (3oz) chilled tonic water
30ml (1oz) lime juice
Makes 1
"I have limited signed copies of my cookbook Tasty Express if you would like them for yourself or for gifting a friend.